Mini Fried Chicken

I must admit that I have always been a little intimidated by fried chicken. That big pot of hot oil combined with a platter of cut up chicken waiting to be fried equates to a splattering mess in my mind. But deep fry just about anything, and it tastes good. Mini Fried Chicken is no exception.


To overcome my fried chicken phobia, I decided to bread and fry chicken wings. These smaller chicken parts are easy to handle, fry up in about 12 minutes and are fun to eat. They offer the same crunchy coating and tender, juicy meat as the larger chicken pieces do, but in a more compact package.


My Mini Fried Chicken is perfect for little hands or is a welcome addition to a football buffet. A big batch can be made ahead to party or dinner time and served at room temperature or reheated in a 350 degree oven for about 10 minutes.

I am now a frying fool because of this recipe.


Mini Fried Chicken
makes 50 pieces

1 cup flour
1 cup seasoned, fine bread crumbs
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
50 chicken wing segments
canola oil

In a large, shallow bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, and salt. Dredge the chicken, a few pieces at a time, in the flour mixture making sure to shake off any excess flour. Place on a large baking sheet and refrigerate for 1 hour. Coat the chicken a second time with the flour mixture before frying.

Heat about 3 inches of canola oil in a large, high sided stock pot to 375 degrees. Deep fry about 8 - 10 pieces of chicken at a time for about 12 minutes, turning once. Drain on a wire cooling rack placed in a large baking sheet.

Serve immediately or cool completely and store in the refrigerator in a ziploc bag. Serve cold or reheat in a 350 degree oven for 10 minutes.